I had never tried pesto. Had seen the chefs on TV make it countless
times. Finally decided to make some. Found someone's "family recipe" on
the net and made a batch and poured it over a big bowl of Fettuccine.

It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
it. I had NO IDEA!

[Shaking head in shame]

One thing I'm curious about is the basil. I went to two different
produce markets and one sold a small leaf variety and another sold a
large leaf variety. The large variety was $1.00 a bunch while the small
variety was $1.50 a bunch. They smelled the same to me. Are there
really different basil varieties or did one market have a more mature
product?

Andy
I think I'm gonna be fat!

>Are there
>really different basil varieties or did one market have a more mature
>product?

There are many many different varieties of basil, large leaf, small leaf,
purple, opal, lemon, lime, cinnamon....

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>Are there
>really different basil varieties or did one market have a more mature
>product?

There are many many different varieties of basil, large leaf, small leaf,
purple, opal, lemon, lime, cinnamon....

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

Andy wrote:

> I had never tried pesto. Had seen the chefs on TV make it countless
> times. Finally decided to make some. Found someone's "family recipe" on
> the net and made a batch and poured it over a big bowl of Fettuccine.
>
> It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
> it. I had NO IDEA!
>
> [Shaking head in shame]
>
> One thing I'm curious about is the basil. I went to two different
> produce markets and one sold a small leaf variety and another sold a
> large leaf variety. The large variety was $1.00 a bunch while the small
> variety was $1.50 a bunch. They smelled the same to me. Are there
> really different basil varieties or did one market have a more mature
> product?
>
> Andy
> I think I'm gonna be fat!
>


There are many different basils. It's easy to grow; you should plant a
couple of different kinds and try pesto made with your own fresh basil.
(It's a lot cheaper that way too)

Bob

Andy wrote:

> I had never tried pesto. Had seen the chefs on TV make it countless
> times. Finally decided to make some. Found someone's "family recipe" on
> the net and made a batch and poured it over a big bowl of Fettuccine.
>
> It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
> it. I had NO IDEA!
>
> [Shaking head in shame]
>
> One thing I'm curious about is the basil. I went to two different
> produce markets and one sold a small leaf variety and another sold a
> large leaf variety. The large variety was $1.00 a bunch while the small
> variety was $1.50 a bunch. They smelled the same to me. Are there
> really different basil varieties or did one market have a more mature
> product?
>
> Andy
> I think I'm gonna be fat!
>


There are many different basils. It's easy to grow; you should plant a
couple of different kinds and try pesto made with your own fresh basil.
(It's a lot cheaper that way too)

Bob

>I had never tried pesto. Had seen the chefs on TV make it countless
>times. Finally decided to make some. Found someone's "family recipe" on
>the net and made a batch and poured it over a big bowl of Fettuccine.
>
>It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
>it. I had NO IDEA!
>
>[Shaking head in shame]
>
>One thing I'm curious about is the basil. I went to two different
>produce markets and one sold a small leaf variety and another sold a
>large leaf variety. The large variety was $1.00 a bunch while the small
>variety was $1.50 a bunch. They smelled the same to me. Are there
>really different basil varieties or did one market have a more mature
>product?
>
>Andy
>I think I'm gonna be fat!
>
Andy, just enjoy! Pesto truly is a combination of great flavors all working
together.

I can't help you with the basil. I have usually just used the larger-leafed
green variety. I've tried to grow several varieties in the yard but only got a
large enough yield with the large-leafed variety once. My periennial herbs
survive but annuals don't work here, probably not enough sun.

Pesto from basil is apparently typical of one region of Italy and is the
most common version here. But, you can make it from almost any leafy
green - parsley, spinach, oregano, etc. I think basil is the best for
pesto, but feel free to experiment.

And don't forget the roasted pine nuts.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Andy" > wrote in message
...
>I had never tried pesto. Had seen the chefs on TV make it countless
> times. Finally decided to make some. Found someone's "family recipe" on
> the net and made a batch and poured it over a big bowl of Fettuccine.
>
> It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
> it. I had NO IDEA!
>
> [Shaking head in shame]
>
> One thing I'm curious about is the basil. I went to two different
> produce markets and one sold a small leaf variety and another sold a
> large leaf variety. The large variety was $1.00 a bunch while the small
> variety was $1.50 a bunch. They smelled the same to me. Are there
> really different basil varieties or did one market have a more mature
> product?
>
> Andy
> I think I'm gonna be fat!
>

Pesto from basil is apparently typical of one region of Italy and is the
most common version here. But, you can make it from almost any leafy
green - parsley, spinach, oregano, etc. I think basil is the best for
pesto, but feel free to experiment.

And don't forget the roasted pine nuts.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Andy" > wrote in message
...
>I had never tried pesto. Had seen the chefs on TV make it countless
> times. Finally decided to make some. Found someone's "family recipe" on
> the net and made a batch and poured it over a big bowl of Fettuccine.
>
> It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
> it. I had NO IDEA!
>
> [Shaking head in shame]
>
> One thing I'm curious about is the basil. I went to two different
> produce markets and one sold a small leaf variety and another sold a
> large leaf variety. The large variety was $1.00 a bunch while the small
> variety was $1.50 a bunch. They smelled the same to me. Are there
> really different basil varieties or did one market have a more mature
> product?
>
> Andy
> I think I'm gonna be fat!
>

"Louis Cohen" > wrote in news:4
:

> Pesto from basil is apparently typical of one region of Italy and is
the
> most common version here. But, you can make it from almost any leafy
> green - parsley, spinach, oregano, etc. I think basil is the best
for
> pesto, but feel free to experiment.
>
> And don't forget the roasted pine nuts.


Louis,

I didn't toast the pine nuts. I will do that for tomorrow's breakfast
batch.

Andy
I know I'm gonna be fat!

"Louis Cohen" > wrote in news:4
:

> Pesto from basil is apparently typical of one region of Italy and is
the
> most common version here. But, you can make it from almost any leafy
> green - parsley, spinach, oregano, etc. I think basil is the best
for
> pesto, but feel free to experiment.
>
> And don't forget the roasted pine nuts.


Louis,

I didn't toast the pine nuts. I will do that for tomorrow's breakfast
batch.

Andy
I know I'm gonna be fat!

I know what you mean. I tried Pesto about six months ago, for the
first time, and it was great. I use rigatoni with it and lots of
cheese.

Classico sells a delicious pesto. You can find it at any major
supermarket in the spaghetti section.

Mark



On Sat, 27 Nov 2004 16:03:55 -0600, Andy > wrote:

>I had never tried pesto. Had seen the chefs on TV make it countless
>times. Finally decided to make some. Found someone's "family recipe" on
>the net and made a batch and poured it over a big bowl of Fettuccine.
>
>It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
>it. I had NO IDEA!
>
>[Shaking head in shame]
>
>One thing I'm curious about is the basil. I went to two different
>produce markets and one sold a small leaf variety and another sold a
>large leaf variety. The large variety was $1.00 a bunch while the small
>variety was $1.50 a bunch. They smelled the same to me. Are there
>really different basil varieties or did one market have a more mature
>product?
>
>Andy
>I think I'm gonna be fat!

I know what you mean. I tried Pesto about six months ago, for the
first time, and it was great. I use rigatoni with it and lots of
cheese.

Classico sells a delicious pesto. You can find it at any major
supermarket in the spaghetti section.

Mark



On Sat, 27 Nov 2004 16:03:55 -0600, Andy > wrote:

>I had never tried pesto. Had seen the chefs on TV make it countless
>times. Finally decided to make some. Found someone's "family recipe" on
>the net and made a batch and poured it over a big bowl of Fettuccine.
>
>It was OUT-OF-THIS-WORLD!!! What great flavor! Almost got a high from
>it. I had NO IDEA!
>
>[Shaking head in shame]
>
>One thing I'm curious about is the basil. I went to two different
>produce markets and one sold a small leaf variety and another sold a
>large leaf variety. The large variety was $1.00 a bunch while the small
>variety was $1.50 a bunch. They smelled the same to me. Are there
>really different basil varieties or did one market have a more mature
>product?
>
>Andy
>I think I'm gonna be fat!

On Sat, 27 Nov 2004 21:07:51 -0500, Ferrante
> wrote:

> Classico sells a delicious pesto. You can find it at any major
> supermarket in the spaghetti section.

Ditto

sf
Practice safe eating - always use condiments

On Sat, 27 Nov 2004 21:07:51 -0500, Ferrante
> wrote:

> Classico sells a delicious pesto. You can find it at any major
> supermarket in the spaghetti section.

Ditto

sf
Practice safe eating - always use condiments